Baked Ricotta Bowls With Chicken And Parmesan And A Mixed Green Salad With Tomato Basil Vinaigrette Recipes

GREEN TOMATO PARMESAN

Green Tomato Parmesan image

Oven-baked green tomatoes are deliciously tangy smothered with tomato sauce and topped with three kinds of cheese. Serve this as a side dish or a meal's centerpiece.-Mike Chapman, Elyria, Ohio

Provided by Taste of Home

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 pounds medium green tomatoes, cut into 1/2-inch slices
1/2 teaspoon kosher salt
4 large egg whites
3 tablespoons all-purpose flour
1-1/2 cups dry whole wheat bread crumbs
1/3 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried basil
3 cups spaghetti sauce
1 cup fat-free ricotta cheese
2 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry., In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil., Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once., Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese., Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 313 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 960mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.

BASIL-PARMESAN CHICKEN SALAD

Basil-Parmesan Chicken Salad image

Provided by Food Network

Categories main-dish

Yield Serves 6

Number Of Ingredients 14

Ingredients

3 quarts water
1 onion
2 garlic cloves
2 bay leaves
1 small bunch flat-leaf parsley, tied with kitchen twine
1 teaspoon salt
6 chicken breast halves, on the bone, with skin, 4 1/2 pounds total weight
2 garlic cloves
2 cups packed basil leaves
1 cup mayonnaise
3/4 cup freshly grated Parmigiano-Reggiano
Juice of 1 lemon
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt

Steps:

In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.
Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.
When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)
Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.
In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

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